This one pan stuffed pepper quinoa is just as delicious as stuffed peppers, but made healthier and easier!
Have I mentioned I’m a little obsessed with quinoa? It’s just so healthy and easy to make, and you can add it to so many meals! (If you’re not familiar with quinoa, read more about it in my Quinoa Crust Pizza post). I’m also a huge fan of stuffed peppers, but I always make a mess assembling them and eating them, too. I knew there could be an easier way to enjoy stuffed peppers, and that’s how I came up with this One Pan Stuffed Pepper Quinoa!
You literally cook everything for this meal in one pan—how much easier does it get? The most work you’ll have to do is brown the meat, chop some bell peppers and onions, and open a can of tomato sauce. Instead of cooking quinoa separately and adding it to the dish, you cook the quinoa right with the rest of the ingredients, so it saves time and soaks up a lot of good flavors too!
This meal is not just easy, but healthy! With ground turkey, peppers, quinoa, and just a little cheddar cheese (of course-I LOVE cheese), this meal tastes like comfort food but still helps you keep on track with your healthy eating. So grab a pan and the few ingredients needed, and get to cooking this one pan stuffed pepper quinoa!
One Pan Stuffed Pepper Quinoa
| Prep: | Cook: | Total: |
This one pan stuffed pepper quinoa is just as delicious as stuffed peppers, but made healthier and easier!
You'll Need...
- 1 pound ground turkey
- 2 tablespoons olive oil
- ½ onion, chopped
- 2 cloves of garlic, minced
- 3 bell peppers, chopped (I like to use both red and green)
- 1 cup tomato sauce
- 2 cups chicken broth
- 1 cup uncooked quinoa
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup shredded cheddar cheese
Directions
- Brown the ground turkey then remove from pan and set aside on plate with a paper towel.
- Turn heat to medium and add olive oil. Once oil is ready, add onions and sauté for two minutes.
- Add peppers and garlic and sauté for 1-2 minutes until garlic is golden brown. Make sure the garlic doesn’t burn!
- Add the tomato sauce, broth, chili flakes, salt and pepper, and bring to a boil.
- Once boiling, add the quinoa and return to a boil.
- Reduce to a simmer, cover and simmer for 20-25 minutes stirring occasionally, until quinoa is soft and most of the liquid has been absorbed.
- Add meat back to the pan, mix everything together, and cook for one more minute.
- Top with cheddar cheese and serve!
[…] freeze, especially because they require no blanching. They’re perfect for adding to soups, eggs, casseroles, stewed tomatoes, salsa—really anything—throughout the whole […]